I’ve just been given about 3 three pounds of frozen wild elk meat, and I have absolutely no idea whatsoever what to do with it. You people is the smartest folks I know, so kin ya help a brother out and tell him what to do with this stuff? Also, the guy who gave it to me told me that if I feed it to a dog it’ll turn the dog into a rabid lunatic. That’s nonsense, right?
Try http://www.healthyelkmeat.com/Recipes.html.
Who could resist some Cheesy Elk Lasagna?
In an interesting coincidence, the Washoe Grill in Reno has some excellent elk sausage offerings.
As someone who hunts elk, the answer is pretty much anything. What form is the meat in? Depending on the answer to that question the possibilities are pretty much limitless. You can make it into steaks, burgers, sausage, use it in chili, spaghetti, you can even make jerky out of it or a roast.
Pack it with some dry ice and ship it to me 
Going by what I know of moose and deer meat, you basically cook it as you would beef.
I believe he’s simply saying that despite the fact you may not already be well-versed with the product, don’t treat it as anything other than the fine meat it is.
All I know is that in my dream last night, the wife of the crazy fireman gave me an elk’s head tightly covered in Reynolds Wrap, but informed me that the meat on the head was only good for feeding to my dog.
(I thought I’d seen this thread before I went to bed, but apparently not. Weird.)
Daniel
Game meats tend to be VERY lean, though, so we usually use a “wet” method. Stews, chili, etc. If I have venison steaks, I’ll marinate them before grilling, so they don’t dry out too much.
I don’t know from Elk, but two years ago I got about 35lbs venison as a gift from a client, and my analysis is that game meat loves acid flavors, like tomato, onion and garlic.
Elk cacciatore!
Second the jerky recommendation. Most game meats make excellent jerky, and elk is no exception. It also makes great chili meat.
Had a small elk roast a few years back. Went into the pressure cooker with onions and some tomatos. Very good it was.
and then theys roasted elk, fried elk, elk and potatoes, braised elk, pineapple elk, elk kabobs, elk and cabbage, elk stew, elk casserole, pickled elk, aged elk, elk tacos, elk burritos, elk tamales, elk and peppers.
Uhhh thats about it.
You can treat most game meat the same as beef, with a couple of caveats.
- Wild meat is going to be much leaner than beef, which makes it a bit drier. When grilling elk steaks, I wouldn’t recommend going past medium doneness.
- Cows (at least AFAIK) spend most of their day standing around and eating. Elk walk for miles up and down mountains. So elk meat is going to be a bit denser and tougher than an equivalent cut of beef.
Both factors can be handled by how you cook it. Faster, dry methods (roasting, grilling) are fine as long as you don’t overcook the meat. Slow, wet cooking (braising, stews, chilis) works really well with wild meat.
My dad has a recipe that’s really good for most game meat, and it’s simple enough even I can do it. Here’s my best recollection:[ol]
[li]Dice up 1/2 cup each of onion, celery, and carrot. Melt ~1 Tbsp of butter in skillet, saute vegetables over medium-low heat with a pinch of a salt until soft. [/li][li]Put vegetables into a slow cooker, along with 2 cups of beef broth and a bay leaf.[/li][li]2 pounds of meat, cut into cubes (~1" to 1 1/2"). Mix together 1 cup of flour and 1 Tbsp of garlic powder and 1/2 Tbsp of pepper. Dredge steak cubes in flour mixture (shake off as much excess as you can), and brown meat over medium heat (you probably need to do this in two or three batches to avoid crowding the pan). When browned on all sides, add meat to slow cooker.[/li][li]Cover slow cooker, set to low, and leave it for 3-4 hours (or all day). [/li]Serve meat and sauce over egg noodles.[/ol]
If you have elk steaks, and you do anything other than seasoning them with a simple rub and grilling them to medium rare, you are missing out on a damned tasty steak.
I’d slice off a small piece, cook it and see what it tasted like. Go from there when you know what it tastes like.
You may wish to use half a bottle of ketchup. 
You must Pray, my child.
For, as everybody knows, the Lord elks those that elk themselves.
fnord
I have no idea, but the Finns make a killer reindeer stew. Which isn’t even really a stew. More like Meat and butter… Sounds really delicious and I’m sure elk could substitute. Maybe Blueberries or Cherries in place of the Lingonberries. Simple flavors… should give you a feeling for elk meat with the berries to emphasize and cut the game.
Ah, I hadn’t considered that. I’ve never cooked it myself, so my knowledge was second-hand and incomplete. Thanks.
You forgot elk and Spam.